Mixed Chillies

First cultivated in Mexico, chillies are hottest near their seeds (the end closest to the stalk) so if you’re testing one for its Scoville scale rating, don’t just nibble the end! Whether you’re a bit of a wuss when it comes to spice, or regularly scoff vindaloos without batting an eyelid, chillies crop up in the ingredients list for a plethora of recipes and though personally we can do without them in chocolate mousse we wouldn’t want to be without a few on our kitchen counter, ever. It’s not just Mexican food that depends on them: where would we be attempting a goulash, arrabbiata sauce, sag aloo, or African peanut stew? Make sure to add some to your regular order and if you don’t get through them all before they start shrivelling, they can be chopped and used straight from the freezer just as if they were fresh.